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Lamb with Rosemary Sauce

Lamb with Rosemary Sauce

Lamb is often served as a springtime Easter dinner entrée. This recipe is tasty and requires much less preparation than the more traditional leg of lamb entrée.

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15 min
Prep Time
25 min
Total Time



1/4 cup sour cream

2 tablespoons chopped fresh rosemary  

1 tablespoon pine nuts, toasted, coarsely chopped

1/4 teaspoon garlic salt


2 tablespoons Land O Lakes® Butter

1 pound lean lamb loin chops

1/4 teaspoon garlic salt

1/4 teaspoon coarse ground pepper


2 cups hot cooked pasta

1 tablespoon Land O Lakes® Butter, melted

1 teaspoon freshly grated lemon zest


 *Substitute 1 tablespoon dried rosemary.

How to make

  1. STEP 1

    Combine all sauce ingredients in small bowl. Cover; refrigerate until serving time.

  2. STEP 2

    Melt 2 tablespoons butter in 10-inch skillet until sizzling. Add lamb chops; sprinkle with garlic salt and pepper. Cook over medium-high heat, turning occasionally, 8-10 minutes or until desired doneness.

  3. STEP 3

    Microwave sauce 30 seconds or until warm.

  4. STEP 4

    Add 1 tablespoon melted butter and lemon zest to hot pasta; gently toss.

  5. STEP 5

    Serve lamb with sauce and pasta.

Nutrition (1 serving)

400 Calories
20 Fat (g)
105 Cholesterol (mg)
280 Sodium (mg)
23 Carbohydrates (g)
2 Dietary Fiber
29 Protein (g)
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